Black Forest Bundt Cake

Name: Black Forest Bundt Cake
Yield: 16
Ingredients: 1/2 cup vegetable oil; 2 eggs; 1 1/2 teaspoons vanilla; 2 cups all-purpose flour; 2 teaspoon baking soda; 1/4 teaspoon salt; 1/3 cup unsweetened baking cocoa; 1 1/2 cups from 1 tub Mountain High™ Original Plain Whole Milk Yoghurt; 1 can (21 oz) cherry pie filling; 3/4 cup from 1 tub Mountain High™ Original Plain Whole Milk Yoghurt; 1 1/2 cups (from an 8-oz container) frozen whipped topping, thawed

16 Servings
260 Calories per Serving

The bundt cake, that retro treat that graced our mother’s tables, is back in a modern version with yoghurt in the batter and the filling, so you can enjoy it on today’s table.

Ingredient List

Cake:

1/2 cup vegetable oil
2 eggs
1 1/2 teaspoons vanilla
2 cups all-purpose flour
2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup unsweetened baking cocoa
1 1/2 cups from 1 tub Mountain High™ Original Plain Whole Milk Yoghurt

Filling:

1 can (21 oz) cherry pie filling
3/4 cup from 1 tub Mountain High™ Original Plain Whole Milk Yoghurt
1 1/2 cups (from an 8-oz container) frozen whipped topping, thawed

Preparation

Spray the inside of a fluted tube cake with cooking spray. Dust with flour, tapping out any excess. Set aside.
In a large bowl, use a hand mixer to blend oil, eggs, and vanilla on medium speed. Add flour, baking soda, salt, and cocoa on low speed until thoroughly mixed (batter will be dry). Fold in yoghurt until well blended.
Spread batter in prepared pan. Bake at 350°F for 35 to 40 minutes, or until a toothpick inserted into center of cake comes out clean. Cool 15 minutes; remove from pan to cooling rack. Cool completely, about 1 hour. Cut cake in half horizontally with serrated knife.
To make the filling, fold 1 1/2 cups of the pie filling into the yoghurt, and whipped topping. Reserve 3/4 cup of mixture for garnish. Spread remaining mixture on the bottom half of the sliced cake and replace top half. Garnish top of cake with the remaining whipped topping mixture and cherry pie filling. Cover and chill 2 to 3 hours before serving. Store in refrigerator.

Tips

Feel free to use Mountain High™ Plain Low Fat Yoghurt or Mountain High™ Original Strawberry Whole Milk Yoghurt instead of Mountain High™ Original Plain Whole Milk Yoghurt, if you'd like.

Nutrition Information

Nutrition Information (Amount per serving)

Total Fat 10g 16%, Saturated Fat 3g 16%, Cholesterol 30mg 11%, Sodium 230mg 10%, Potassium 200mg 6%, Total Carbohydrate 35g 12%, Dietary Fiber 2g 8%, Vitamin A 2%, Vitamin C 0%, Calcium 8%, Iron 6%, Vitamin D 0%, Vitamin E 4%, Thiamin 10%, Riboflavin 8%, Niacin 6%, Vitamin B6 0%, Folic Acid 6%, Vitamin B12 0%, Pantothenic Acid 2%, Phosphorus 6%, Magnesium 4%, Zinc 2%, Selenium 15%, Copper 6%, Manganese 10%

Nutrition Other (Amount per serving)

Calories 260, Calories from Fat 90, Trans Fat 0g, Monounsaturated Fat 2g, Polyunsaturated Fat 4g, Soluble Fiber 0g, Insoluble Fiber 0g, Sugars 17g, Protein 5g, Beta-Carotene 2%, Omega-3 0g, Carbohydrate Choice 2, Starch 1 1/2, Fruit 0, Other Carbohydrate 1, Skim Milk 0, Low-Fat Milk 0, Milk 0, Vegetable 0, Very Lean Meat 0, Lean Meat 0, Medium-Fat Meat 0, High-Fat Meat 0, Fat 2, Fruits 0c, Vegetables 0c, Grains 1oz-eq, Meat & Beans 0oz-eq, Dairy 0c, Fats & Oils 2tsp